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<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=224414716-14112001>Long
pepper is milder than black pepper, and really quite nice in cooking. I've only
brewed with it a few times, but nothing bad happened.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=224414716-14112001></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=224414716-14112001>There's a lot of info here:</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=224414716-14112001><A
href="http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html">http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html</A></SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=224414716-14112001></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=224414716-14112001>Crystal of the Westermark</SPAN></FONT></DIV>
<DIV> </DIV>
<P><FONT size=2>--------<BR>Crystal A. Isaac<BR>"Modal auxiliaries: any one of
the verbs that combine with the main verb to express necessity (must),
obligation (should), permission (may), probability (might), possibility (could),
ability (can), or tentativeness (would)." – from Strunk and White’s _The
Elements of Style_. </FONT></P>
<BLOCKQUOTE>
<DIV align=left class=OutlookMessageHeader dir=ltr><FONT face=Tahoma
size=2>-----Original Message-----<BR><B>From:</B>
hist-brewing-admin@www.pbm.com [mailto:hist-brewing-admin@www.pbm.com]<B>On
Behalf Of </B>JazzboBob@aol.com<BR><B>Sent:</B> Tuesday, November 13, 2001
10:29 PM<BR><B>To:</B> hist-brewing@pbm.com<BR><B>Subject:</B> hist-brewing:
Long Pepper<BR><BR></DIV></FONT><FONT face=arial,helvetica><FONT size=2>Cindy
Renfrow's book <B><U>A Sip Through Time</B></U> has a recipe for a 1594
Braggot that calls for long pepper. <BR>It is No. 74 on page 6. <BR>I'm
from Philly, was thinking about Rocky, and all set to go down to the Italian
Market and buy some nice frying peppers to use. Those nice long yellow
types. But then I read the fine print...... <BR>Her appendix states that
long pepper is "the half ripe flower heads of...<I>Piper longum and chaba,".
<BR></I>Does anybody know what this is and where I can get it? What is
the flavor and effect? <BR>Thanks, Bob Grossman</FONT>
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